Chloe is coming home for spring break and I wanted to make something special for breakfast tomorrow. She loves cinnamon rolls so when I saw this come across on Facebook this morning I knew I wanted to make it to celebrate Chloe's homecoming. I love vintage recipes, so I was excited to try this one.
I attempt to never cook with shortening, so I decided to try using butter instead. I am sure that these will be enjoyed by our family. The biggest challenge will be getting her up in time for breakfast.
The original recipe was from Sweet and Savory Sisters. They said their mom remembers eating them as a child. MiMi made the adjustment from shortening to butter and made them in her food processor and they were good! They were flaky, light and yummy. MiMi said the dough was easy to work with. MiMi used a 9 x 13 pan because her smaller pan was in use already. Next time she will use the smaller pan, but they turned out good in the larger pan as well.
Old Fashioned Butter Rolls
2 cups self rising flour
1 cup butter, cold
1/2 cup milk
1 stick butter, softened
1/4 cups sugar
1 1/2 tsp cinnamon
For the milk sauce:
2 cups milk
2/3 cups sugar
1 1/2 tsp vanilla
- Preheat oven to 350 F
- Grease a 7 x 11" casserole dish
- Pour flour into food processor. Cut cold butter into tablespoon chunks and add to flour. Pulse 25 times.
- Add milk to the food processor and process until the dough just comes together.
- Place dough on floured surface and roll into a 9 x 18" rectangle.
- Spread butter over dough and sprinkle with cinnamon and sugar. Roll tightly like you would cinnamon rolls and cut into 12 equal slices.
- Arrange in baking dish
- In a saucepan, warm milk and sugar until bubbles start to form. Remove from heat and stir in vanilla. Pour over rolls.
- Bake 30-40 minutes at 350 F
These are best when served warm, but the leftover rolls were good too!